I'm in middle of reading "BBQ Crossroads," Robb Walsh's new book in which he and a photographer take a road trip across the South and visit barbecue joints. You get recipes and barbecue oral history together in a travelogue. And they are picky about their barbecue stops. They eat only at places that do barbecue in wood-fired pits.
Great story-telling and wonderful pictures.
Be warned, however, that Walsh is no fan of competition barbecue.
Weber Performer / 18.5 WSM / mini WSM / Char-Griller Akorn / #14 Old Smokey / Weber Jumbo Joe